BERRY CUPCAKES
Pledge allegiance to these berry cupcakes via a cake-stand Monument crowned with flags.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 34
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with racks in middle and lower positions. Line 3 muffin tins with 34 liners. Whisk together 3 cups flour, the baking powder, and salt.
- Beat butter, 1 1/2 cups sugar, and the vanilla until pale and fluffy. Scrape down sides of bowl as needed. Beat in flour mixture in 3 additions, alternating with milk.
- Beat whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff, glossy peaks form. Using a rubber spatula, fold one-third of the whites into batter, then carefully fold in remaining whites. Gently toss blueberries with remaining 1/4 cup flour to coat. Gently fold floured blueberries into batter. Divide batter evenly among cupcake liners.
- Bake until cupcakes spring back when touched, 23 to 25 minutes. Let cool in tins on wire racks for 10 minutes. Remove cupcakes from tins, and let cool completely on wire racks. Frost cupcakes and garnish each with a raspberry.
BERRY SURPRISE CUPCAKES
These cupcakes have a surprise inside them: Fruit Roll-Ups. They give these cupcakes a sweet fruity flavor and they are sure to be a hit at any get-together.-Susan Lucas, Brampton, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, egg whites and canola oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups half full. Cut each fruit roll into eight pieces; place one piece over batter in each cup. Fill two-thirds full with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with Fruit Snacks.
Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
EASY BERRY CHEESECAKE PARFAITS
These sweet little parfaits take everything that's good about cheesecake and make it way easier. You get the rich creaminess, graham cracker crunch and bright berry flavor all in a fun individual portion. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and marshmallow creme until blended; fold in whipped topping., Sprinkle 2 tablespoons cracker crumbs into each of 2 glasses or dessert dishes. Layer each with 1/2 cup cream cheese mixture, 1/4 cup raspberries and 1/4 cup blueberries; repeat layers. Refrigerate, covered, until serving.
Nutrition Facts : Calories 396 calories, Fat 15g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 174mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 6g fiber), Protein 4g protein.
STRAWBERRY CUPCAKES
Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
- Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
- Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.
Nutrition Facts : Calories 387 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
BLUEBERRY CUPCAKES.
Take a break with these mini blueberry cupcakes, easy to make with no regret!
Provided by 12elliecox
Time 35m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 190 c, 170 c - gas mark 5.
- Measure the flour, sugar, butter and vanilla extract into a bowl. You then crack your 2 eggs, also in the bowl.
- Beat the mixture hard with a wooden spoon or a fork until you have a light, fluffy batter.
- Fold in the blueberries, then use a teaspoon to fill 12 paper cases in a cupcake tray.
- Put the tray in the oven for 15 minutes. Once well cooked all the way threw, put them on a wire rack and leave to cool.
ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
- In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
- Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
- In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
- Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
GRAMMY'S BLUEBERRY CUPCAKES
This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Provided by KFREESE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g
BERRY SURPRISE CUPCAKES
Make and share this Berry Surprise Cupcakes recipe from Food.com.
Provided by josamky1063
Categories Dessert
Time 43m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Place paper liners in 24 (2-1/2-inch) muffin cups.
- Combine cake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Fill each liner half full with batter.
- Cut three fruit snack sheets into 9 equal pieces. (You will have 3 extra squares.) Place each fruit snack piece on top of batter in each cup. Pour remaining batter equally over each. Bake at 350°F for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely. Frost cupcakes with Vanilla frosting. Decorate with fruit snack shapes, if desired.
- Variation To make a Berry Surprise Cake, prepare cake following package directions. Pour half the batter into prepared 13×9×2-inch pan. Place 4 fruit snack sheets evenly on top. Pour remaining batter over all. Bake and cool as directed on package. Frost and decorate as directed.
Nutrition Facts : Calories 182.3, Fat 8.4, SaturatedFat 1.4, Sodium 83.8, Carbohydrate 25.7, Sugar 23.9, Protein 0.9
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BERRY CUPCAKES - IN FINE TASTE
From infinetaste.com
5/5 (1)Total Time 1 hr 5 minsCategory Cake, Cupcakes, & FrostingsCalories 580 per serving
- For cake 1. Place all ingredients in a medium-large size mixing bowl. 2. Mix at slow speed for 2 minutes to combine ingredients. Then mix 2 more minutes at medium speed to mix well. 3. Pour batter ½ full into 24 paper lined cupcake pans. 4. Bake at 350 degrees for 18-20 minutes. Watch so they don’t burn. (Cupcakes are done when a toothpick inserted comes out clean.) 5. Cool cupcakes on a wire rack. 6. When cool, make a spot for the filling in each cupcake. You can use a fancy tool, or do like we do and push a water bottle lid into center top of the cupcake. Gently slice around it and pull out a “plug” of cake. 7. Fill whole with 1 ½ teaspoons fruit spread or jam/jelly of your choice. Put cake “plug” back in place. 8. Frost cupcakes with berry frosting using a piping bag and Wilton #1 tip, or spread frosting with a knife or spatula. 9. Top each cupcake with one blackberry.
- For Berry Frosting 1. In a large bowl, cream shortening and butter with electric mixer. 2. Add vanilla, almond and lemon zest. 3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. 4. When all sugar has been mixed in, icing will appear dry. 5. Add milk and jam and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. (I like to frost cupcakes immediately after making frosting while it is soft and smooth.)
TRIPLE BERRY CUPCAKES - BAKER BY NATURE
From bakerbynature.com
5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr 45 mins
- Combine the berries and lime juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until they've become soft enough to mash effortlessly. It should look like thick berry jam. Once the mixture can coat a spoon (you should have 1/4 cup of berry puree) remove from heat. Allow mixture to cool completely before using. <--- That part is SUPER important! You can place the puree in the fridge to speed this process up.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on medium-speed (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the berry puree and beat until completely combined; about 1 minute. Add in the salt. Once all of the ingredients have been added, increase the mixer speed to medium-high and beat frosting for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy. If the frosting appears too thin, you may add a little more confectioners' sugar; if the frosting appears too thick, you may add a teaspoon or two of milk. Frost cooled cupcakes as desired and top with fresh berries, if using.
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